Creamy Prosciutto & Basil Pesto Penne

• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

If you’ve upgraded your diced bacon to prosciutto, roughly chop. Before adding the garlic and butter, cook the prosciutto, tossing, until golden, 2-3 minutes.

• Remove pan from the heat, then stir through basil pesto and cooked fusilli. • Season with salt and pepper and set aside.

• In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. • Season, then add mixed salad leaves, cucumber and carrot. Toss to coat.

Little cooks: Take the lead by tossing the salad!